Raspberry Cream Cheesecake
1-1/2 cups fine graham cracker crumbs (about 24 squares)
6 Tbsp. butter, melted
1/4 cup sugar
3 (8 oz.) packages cream cheese, softened
1/2 tsp. salt
1 Tbsp. vanilla
2 Tbsp. lemon juice
1/2 cup sugar
4 large eggs
2 cups sour cream
1/4 cup powdered sugar
1 (10-oz.) package frozen raspberries, thawed
1 Tbsp. corn syrup
Preheat oven to 350ºF. Line bottom
of an 8- or 9-inch springform pan with a round of parchment
paper. Butter sides of pan lightly. Mix graham cracker crumbs,
butter, and 1/4 cup sugar until blended. Press mixture firmly
over bottom and 2 inches up the sides of the pan. Bake 10
minutes until toasted; remove from oven and cool on a rack.
Lower oven temperature to 250ºF. In a large bowl, beat
the cream cheese, salt, vanilla, lemon juice, and sugar until
well mixed. Add eggs and blend two minutes or until creamy.
Pour into the baked crust. Bake for 1-1/2 to 2 hours or until
the center jiggles slightly when pan is shaken (center will
set upon standing). Remove from oven and cool on rack for
10 minutes. Increase oven temperature to 450ºF. Mix sour
cream and powdered sugar together. Spread over cake. Bake
5 minutes or until the cream is set but not browned. Remove
from oven and cool completely on a wire rack. Cover and refrigerate
for at least 24 hours before serving or freeze until firm.
For raspberry topping, strain raspberries, catching the juice
in a saucepan. Discard berries. Mix juice with corn syrup.
Heat to boiling and boil for 2 to 3 minutes until syrupy.
Cool. Spread raspberry topping on top of the chilled or frozen
cake. Makes one 9-inch cheesecake, 12 servings. Recipe inspired
by The Shack Smokehouse & Grille, Superior.